Mexican Style Pork Rice Soup

Warm, hearty, and packed with bold flavors, this Mexican Style Pork Rice Soup is the ultimate comfort food with a Latin twist. Tender bites of seared pork shoulder simmer in a savory broth infused with smoky paprika, cumin, and oregano, creating a richly spiced base that’s perfectly complemented by fire-roasted tomatoes, poblano peppers, and fresh aromatics. Long-grain rice adds satisfying substance, while vibrant carrots and celery create a delightful texture. Ready in just 80 minutes, this one-pot wonder is perfect for weeknight dinners or easy meal-prep. Garnish with a squeeze of zesty lime and fresh cilantro for an irresistible burst of freshness. Whether you're craving something wholesome or planning a cozy family dinner, this flavorful pork and rice soup will quickly become a favorite.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 lb boneless pork shoulder
• 2 tbsp olive oil
• 1 medium, diced white onion
• 3 minced garlic cloves
• 2 medium, sliced into rounds carrots
• 2 diced celery stalks
• 1 diced poblano pepper
• 1 15-oz can fire-roasted diced tomatoes
• 0.75 cup long-grain white rice
• 8 cups chicken or pork broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 halved, for serving lime
• 0.25 cup, chopped (optional, for garnish) fresh cilantro leaves

Directions

Step 1

Cut the boneless pork shoulder into bite-sized pieces (about 1-inch cubes).

Step 2

Heat the olive oil in a large heavy-bottomed pot over medium-high heat.

Step 3

Add the pork cubes to the pot in a single layer, season with a pinch of salt, and sear them until browned on all sides. This should take about 5-7 minutes. Remove the pork and set aside.

Step 4

In the same pot, add the diced onion and sauté until softened and translucent, about 3-4 minutes.

Step 5

Add the minced garlic, sliced carrots, diced celery, and diced poblano pepper. Sauté for another 5 minutes until the vegetables are tender.

Step 6

Stir in the cumin, smoked paprika, oregano, salt, and black pepper, and cook for 1 minute to toast the spices.

Step 7

Pour in the diced tomatoes (with their juices) and stir well to combine.

Step 8

Return the seared pork to the pot, then add the chicken or pork broth. Bring the mixture to a simmer.

Step 9

Once simmering, stir in the rice. Lower the heat to medium-low, cover the pot, and cook for 30 minutes, stirring occasionally to prevent sticking.

Step 10

Check if the pork is tender and the rice is fully cooked. Adjust seasoning with additional salt or pepper, if needed.

Step 11

Remove the soup from heat, and let it sit for 5 minutes before serving.

Step 12

Ladle the soup into bowls, squeeze fresh lime juice over each serving, and garnish with chopped cilantro, if desired.

Nutrition Facts

Serving size	3910.1 grams (3910.1g)

Amount per serving	% Daily Value*
Calories	2049

Total Fat 126.50g	162%
Saturated Fat 37.80g	189%
Polyunsaturated Fat 2.80g
Cholesterol 363mg	121%
Sodium 12229mg	532%
Total Carbohydrate 127.70g	46%
Dietary Fiber 25.70g	92%
Total Sugars 41.70g
Protein 110.10g	220%

Vitamin D 0IU	0%
Calcium 534mg	41%
Iron 17mg	93%
Potassium 4701mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 21.1%

Carbs: 24.4%